April 2011 Newsletter

The lovely April sunshine has allowed the alfresco dining and cocktail season to start early this year.

Dom’s has created an absolutely fantastic spring menu. We have lots of new and exciting seasonal dishes for you all to enjoy.

Those of you who have been following us on Twitter and Facebook will know that our new pastry chef has been creating some wonderful new desserts; bakewell tart and lemon meringue pie to name a couple.  He’s also come up with some new petit fours.

The Royal Oak Wine Club
We are very excited to announce the launch of The Royal Oak Wine Club.  As many of you will know Michael Trenga, our Sommelier, has an extraordinary knowledge of wine and is very passionate about it.  The Wine Club will enable its members to enjoy some of Michael’s recommendations at home.

Royal Oak Wine Club members will have the opportunity to benefit from:-
•    Discount against some of our top end wines
•    Competitively priced specialist wines that are not available in the restaurant
•    Quarterly Wine Tastings
•    Wine Training
•    Discount against Tasting Menu Evenings and other events of this type

Some of you have suggested visits to wine regions; anything is possible!

There will be a nominal charge of £50 to become a member.

If you are interested in hearing more about the Wine Club and becoming a member we are holding an introductory evening on Thursday 19th May from 6-7pm.  Please call 01628 620541 or email info@theroyaloakpaleystreet.com to reserve your place.

Happy Easter Weekend – 22–25th April 2011
Can I just remind you that Easter is 22-25th April this year and we are open for lunch and dinner on Friday 22nd, Saturday 23rd and Monday 25th and for lunch on Easter Sunday (24.4.11).  We still have some tables available, but please don’t leave it too long; we would hate to disappoint you.

Royal Wedding – Friday 29th April 2011
We are open for lunch and dinner.  We will be serving a Royal Wedding Guest Ale and Royal Wedding Cocktail all day.

Manchester United Legends Dinner
Monday 16th May 2011
We have a couple of tables or individual places remaining for the Manchester United Legends Dinner.  The event is taking place on Monday 16th May in the marquee.  Tables of 10 are available at £2,500 or £250 per individual seat.  The evening includes a 4 course menu and a former player will host each table.  The guest speaker this year is Martin Buchan and the MC is Wilf McGuiness.  The comic is Rod Woodward.  For more information call 01628 620541 or email info@theroyaloakpaleystreet.com.

Opening Early for Royal Ascot Week
14-18th June 2011
The bar will be open from 10.30am for Pimms, Bloody Mary’s and Champagne.

A Brunch Menu will be available from 11.00am offering 3 courses for £25 per person and 2 courses for £20.

Wine Maker’s Dinner – Friday 24th June 2011
This very popular evening will include a delicious 6 course menu designed by Dom with accompanying wines especially chosen by Michael Trenga to enhance and complement each dish.  The price per person is £135.00 including wines and £90.00 excluding wines.

Set Lunch Menu
Our set lunch menu is available Monday-Friday.  Choose 2 courses for £19.95 or 3 for £22.50 from our table d’hôte menu.

Last month I announced that The Good Food Guide Survey was open.  Clearly it is survey season; Harden’s have announced their 2012 survey which closes on 30th April.  All participants will receive a complimentary copy of the Harden’s 2012 Restaurant Guide and the full survey results.  Square Meal has also opened its survey, they haven’t indicated a closing date but all completed surveys will be entered into a prize draw to win bottles of Martell XO Cognac and Champagne!  The most insightful or witty survey response will win a meal for two at a top UK restaurant.

If you believe we are worthy you can submit your survey/s at Harden’s Survey and Square Meal Survey.

WHAT’S IN SEASON & UP IN THE KITCHEN by Head Chef, Dominic Chapman

The smell of wild garlic is in the air

As we move further into spring, more and more produce becomes available for us all to enjoy. Wild Garlic is one of the first signs that things are beginning to get a bit warmer.

A lot of my ingredients seem to come from Cornwall.  Nearly all my fish come from that part of the world.  Cornwall has a micro-climate so produce starts growing there ahead of other parts of the country. The first outdoor St Endoc Asparagus is now being clipped, lasting 8 weeks, and then the season ends.  This is the real stuff and also some of the best.

If you enjoy eggs, try Mallard or Pheasant eggs, which are a bit different and have just become available.  In another month the very special Gull egg will be available. Gull eggs have a season of about 3 weeks, their yolks are rich in both flavour and colour they are a true delicacy.  Fried Mallard eggs on toast with my favourite mushrooms ‘Morels’ make for a delicious seasonal breakfast.

Fish is going to feature a great deal on our menu this summer.   I’m planning great plates of oysters, langoustine mayonnaise, poached lobster and crab salads, wild salmon with sweet peas and mint.

Now is the best time to eat the king of all fish, ‘turbot’.  Turbot is now beginning to move closer inshore to spawn; this makes the fish more available and also makes it far more affordable.

Fresh and delicious produce from Hurst Farm will soon start to appear on our menu.   There is no better way to eat fresh vegetables than just picked. We are very lucky to have Hurst Farm so close.

All these fantastic ingredients make creating a menu at this time of year extremely exciting.

Dominic Chapman – April 2011

THE ROYAL OAK WINE by Sommelier, Michael Trenga

Syrah, a born-again luscious red

Legend says that Crusaders brought this grape back to France from Persia in the twelfth century, when it was known as Shiraz, to flourish along the steep slopes of the Rhone River. Transplanted to Australia in 1832, it became the continent’s most popular red wine.

Syrahs from the northern Rhone are considered fairly aristocratic; good examples would be the well-known wines from Hermitage, St.Joseph, Cote Rotie and Cornas, famous for their ability to age for decades, evolving into mellow richness.  In California, they have become the new stars of fine wine.

The Australian versions, known as Shiraz, tend to be somewhat rough until they’re at least ten years old. They are distinctly spicy, combining a rich blackberry flavour with a strong aftertaste that’s almost peppery.

A good partner for lambs chops or charcoal-grilled steak, or spicy meat dishes, such as pepper steak.

Michael Trenga – March 2011

Some of you may be wondering what has happened to The Royal Oak race horse, Naturally Royal.  Naturally experienced an injury, not whilst racing I hasten to add, and is now convalescing in Oxfordshire.  It is not clear at this stage whether he will run again.  Consequently The Royal Oak Race Horse syndicate is looking for a new horse and hope to be back in the field soon.  Anyone interested in joining the syndicate should email Roz at roz@theroyaloakpaleystreet.com.

As always a big thank you from everyone at The Royal Oak, we look forward to seeing you soon.

Warm regards,

To make a reservation and/or for further information please:

Telephone:   01628 620541
Book Online

Our Location
The Royal Oak Paley Street Littlefield Green
Nr. Maidenhead
Find Us


About The Royal Oak Paley Street

Welcome to The Royal Oak. Behind the smart black and white frontage lies a warm and stylish 17th century pub. Once inside the beamed ceilings, wooden floors and friendly welcome soon confirm you’re in the right place. The Royal Oak is a restaurant styled pub serving great British food cooked to perfection. Our extensive wine list boasts some impressive titles and offers something to suit all palates and purses – and rest assured; we haven’t forgotten how to pull a good pint!
This entry was posted in Newsletter. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s